Pin It I stumbled onto this dish during a late-night recipe hunt when I had nothing but pasta, yogurt, and butter in the fridge. The idea of combining tangy yogurt with spiced butter sounded odd at first, but one bite changed everything. The contrast between cool garlic yogurt and warm paprika oil was electric. I've made it at least a dozen times since, tweaking the heat level each time. It's become my go-to when I want something that feels special without the fuss.
The first time I served this to friends, they went quiet for a full minute, then asked for seconds before finishing their firsts. One friend said it reminded her of a dish she'd had in Istanbul, which made me feel like I'd unlocked something authentic. I love how the butter sizzles and turns that deep red-orange, filling the kitchen with smoky sweetness. It's the kind of dish that makes people lean in and ask what you did. I always say it's just pasta, but we both know it's more than that.
Ingredients
- Pasta: Use any long noodle like tagliatelle or spaghetti; their surface area helps the yogurt cling beautifully.
- Greek Yogurt: Full-fat yogurt gives a silky, rich base that doesn't curdle when it hits hot pasta.
- Garlic: Fresh minced garlic is key; jarred stuff lacks the punchy bite that makes the yogurt sing.
- Butter: Unsalted lets you control the seasoning and prevents the sauce from tasting too salty.
- Paprika: Sweet paprika adds color and a mild warmth; smoked paprika works too if you want depth.
- Chili Flakes: Start with less if you're cautious; you can always add more at the table.
- Olive Oil: Helps the butter not burn and adds a fruity note to the spiced oil.
- Fresh Herbs: Dill is traditional and grassy; parsley is milder and equally lovely.
Instructions
- Boil the Pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until just al dente, with a slight chew. Before draining, scoop out a quarter cup of that starchy pasta water; it's liquid gold for loosening everything later.
- Mix the Garlicky Yogurt:
- While the pasta bubbles away, stir together the yogurt, minced garlic, salt, and a squeeze of lemon juice if you like tang. Let it sit at room temperature so it doesn't shock the hot noodles.
- Make the Paprika Butter:
- Melt butter with olive oil in a small pan over medium heat, then add paprika, chili flakes, and cumin if using. Let it sizzle gently for a minute or two until the color deepens and the kitchen smells like a spice market.
- Toss and Plate:
- Drain the pasta, toss it with the reserved pasta water to keep it glossy, then divide it among plates. Spoon yogurt over each portion and drizzle that warm, fiery butter on top.
- Garnish and Serve:
- Scatter fresh dill or parsley over everything and crack some black pepper on top. Serve immediately while the butter is still warm and the yogurt is cool.
Pin It I made this on a rainy Tuesday after a long day, and the smell of that paprika butter sizzling pulled my partner into the kitchen before I even plated it. We ate it standing at the counter, twirling noodles and laughing about how something so simple could feel so indulgent. It's become our comfort dish when we need a reset. There's something about the way the cool yogurt and warm spice play together that feels like a hug from the inside out.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the yogurt may separate a bit. I like to warm the pasta gently in a pan with a splash of water, then add fresh yogurt and butter on top rather than reheating it all together. It won't be quite as vibrant as the first round, but it's still satisfying. If you know you'll have leftovers, store the components separately and assemble fresh portions as you go.
Variations and Swaps
I've tried this with labneh instead of yogurt, and it gave the dish a thicker, tangier kick that I loved. You can also fold in sautéed spinach or wilted arugula right before serving for a bit of green. If you want more texture, crispy chickpeas or toasted pine nuts on top add a nice crunch. Once I used Aleppo pepper instead of chili flakes, and the fruity heat was a revelation.
Pairing and Serving
This pairs beautifully with a crisp white wine like Sauvignon Blanc or even a cold lager if you're in the mood for beer. A simple cucumber and tomato salad on the side balances the richness without competing. I've also served it as a side to grilled chicken or lamb, and it held its own. If you're feeding a crowd, double the recipe and serve it family-style in a big shallow bowl.
- Add a squeeze of fresh lemon at the table for brightness.
- Sprinkle crumbled feta on top for extra creaminess and salt.
- Keep extra chili flakes nearby for anyone who likes more heat.
Pin It This dish taught me that comfort food doesn't need to be complicated or heavy. Sometimes all you need is good technique, a few bold flavors, and the confidence to let simple ingredients shine.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Tagliatelle or spaghetti are ideal as they hold the sauce well, but any long pasta can be used.
- → How do I make the paprika chili butter?
Gently melt butter with olive oil, then stir in sweet paprika, chili flakes, and optionally cumin, letting the mixture sizzle until fragrant.
- → Can I substitute Greek yogurt with another ingredient?
Labneh is a great alternative, offering a tangier and thicker texture that complements the spices.
- → How spicy is the dish, and can I adjust it?
The chili flakes add moderate heat, which can be increased or decreased according to your taste.
- → What herbs pair well with the dish?
Fresh dill or parsley enhance the flavors with a bright, herbal note and compliment the rich butter sauce.